Rouses_May-June-2018

EAT LOCAL

Galatoire’s Godchaux Salad Makes 6 servings Godchaux Salad has been a mainstay on Galatoire’s menu since the 1920s. Prepared with iceberg lettuce, lump crabmeat, shrimp, hard-boiled eggs, anchovies and a Creole mustard-based vinaigrette, the Godchaux Salad is a variation of the Dinkelspiel Salad, which had the same ingredients, but in a different combination. The Dinkelspiel was retired from the menu in the 1960s, but brought back in 2015 for the restaurant’s 110th anniversary. WHAT YOU WILL NEED 1 medium head iceberg lettuce, washed, dried, torn into bite-size pieces 2 vine-ripened tomatoes, cored, cut into large bite-size pieces 1 pound jumbo lump crabmeat, cleaned 30 large (21 to 25 count) shrimp, boiled and peeled Creole mustard vinaigrette (recipe follows) 3 hard-boiled eggs, chopped 12 anchovy fillets HOW TO PREP In a large bowl, combine the lettuce, toma- toes, crabmeat and shrimp. Gradually add the dressing to the salad, according to your preference, and toss gently until all ingredients are well-coated. Divide salad onto six chilled plates. Garnish each with chopped egg and 2 anchovy fillets. Extra dressing can be served on the side. Creole Mustard Vinaigrette Makes 1-1½ cups WHAT YOU WILL NEED 1/3 cup red wine vinegar 1 cup Creole mustard or any coarse, grainy brown mustard Salt and freshly ground black pepper to taste 2/3 cup vegetable oil HOW TO PREP In a small bowl, combine the vinegar and mustard, and season with salt and pepper. Add the oil in a slow drizzle while whisking to incorporate and create an emulsion. (From Galatoire’s Cookbook , 2005, by Melvin Rodrigue with Jyl Benson)

Sensation Salad Yields 2 cups dressing WHAT YOU WILL NEED 2

Bayley’s West Indies Salad Serves 4-6 Alabama restaurateur William “Bill” Bayley created the exotic-sounding West Indies salad — layers of onions and crabmeat soaked in oil and vinegar — in 1947. You can order the original at Bayley’s Seafood Restaurant in Theodore and variants at restaurants throughout Lower Alabama. WHAT YOU WILL NEED 1 medium onion, finely chopped 1 pound fresh crab claw meat, picked through for shells and cartilage Salt and freshly ground pepper ½ cup vegetable oil ½ cup apple cider vinegar ½ cup ice water HOW TO PREP Spread half the chopped onion over the bottom of a large bowl. Cover with separated crab lumps and then the remaining onion. Season with salt and pepper. Add the oil and vinegar. Strain the ice through a sieve to remove the ice cubes, then add the well-chilled water to the salad. Cover and refrigerate for at least 2 hours and up to 12 hours. Toss lightly, then taste and adjust for season- ing with salt and pepper before serving. Pictured above; photo by Romney Caruso

cloves garlic, finely chopped tablespoons fresh lemon juice tablespoon apple cider vinegar

3

1

½ cup vegetable oil ½ cup olive oil 1

cup finely grated Romano or Parmesan cheese sprigs flat-leaf parsley, leaves only, finely chopped ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 head of romaine, iceberg, Boston, Bibb or butter lettuce HOW TO PREP Combine the garlic, lemon juice, vinegar and oils in a quart container with a tight-fitting lid. Add the grated cheese, parsley, salt and pepper; close the lid tightly. Shake the container until all the ingredients are incorporated. Refrigerate until ready to use. Toss the lettuce with the dressing right before you serve. Pictured page 12; photo by Collin Riche 4

WWW.ROUSES.COM 15